Name: Clam and Cod Chowder
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1½ pounds small Yukon Gold potatoes, peeled, halved, quartered if large; 2 large leeks, white and pale-green parts only, finely chopped; 4 celery stalks, finely chopped; 4 sprigs thyme, plus leaves for serving; Kosher salt and freshly ground black pepper; ⅓ cup dry white wine; 4 cups fish stock or bottled clam juice; 2 cups heavy cream; 4 pounds littleneck clams, scrubbed; 2 pounds skinless cod or haddock, cut into large pieces; Hot sauce and lemon wedges (for serving)

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Michael Graydon + Nikole Herriott

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

Recipe notes